You may also like
Categories:Viewed: 58 - Published at: 5 years ago
Ingredients
- all-purpose flour, for dusting
- 1 lb puff pastry
- 4 12 ounces mozzarella cheese
- 12 garlic clove
- 1 ounce fresh basil leaf
- 1 ounce pine nuts
- 2 ounces parmesan cheese, finely grated
- 7 tablespoons extra virgin olive oil
Method
- If you are making your own pesto, you will need to put the garlic, a pinch of salt (which will help you to squash the garlic), and the basil leaves into either a pestle and mortar or a food processor.
- Grind or whizz it into a paste.
- Add the pine nuts and grind again if you are using a pestle and mortar, you may need to take it in turns with friends or family to help you bash everything, to stop your arm from aching!
- Add the cheese and mix well.
- Spoon the mixture into a jug or bowl and gradually stir in the olive oil until you have a thick sauce that just drops off your spoon.
- Turn the oven on to 400F On a flour-dusted worktop, roll out the pastry (unless you are using a sheet) until its a few millimetres thick.
- Using a saucer or big circular cutter that is 5.5in across, cut 6 circles out of the pastry and rest on 2 baking trays in the fridge for 10 minutes.
- Once chilled, prick the middle of each pastry circle a few times with a fork.
- Spoon 1 tbsp pesto onto the middle of each pastry circle and spread over evenly, leaving a small border of about 1/2in around the edge.
- Tear or slice the mozzarella into 6 pieces and put 1 piece on top of each tart.
- Bake for about 10-12 minutes until the pastry is golden and cooked.
